Chicken stroganoff recipe crock pot - Chicken pasta

Author: Cheryl Mangual  

This Chicken Stroganoff has chicken breasts or thighs smothered in a creamy mushroom sauce. Make and share this Chicken Stroganoff - Crock Pot recipe from

Chicken Stroganoff

Chicken Stroganoff
I wanted something like the traditional beef stroganoff and threw this one together, writing down everything as I went so I wouldn't forget. I served with noodles, but rice would be great, too. Asparagus for a vegetable and a green or fruit salad is great! Nutmeg seems to be the secret ingredient of many Stroganoff recipes.
Provided by: Allrecipes Member
Yields: 4 servings
Number of ingredients: 14
  • 4 skinless, boneless chicken breast halves
  • 2 cups all-purpose flour for coating
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 ¼ cups half-and-half cream
  • 1 (1 ounce) package dry onion soup mix
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, minced
  • 2 cups fresh sliced mushrooms
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon browning sauce
  • 1 cup sour cream
  • ⅛ cup chopped green onion for topping
  • Calories: 704.2 calories
  • Carbohydrate: 65.4 g
  • Cholesterol: 135.5 mg
  • Fat: 30.5 g
  • Fiber: 2.7 g
  • Protein: 41.4 g
  • Saturated Fat: 16.5 g
  • Sodium: 1281.5 mg
  • Sugar: 1.9 g
How to cook:
  1. In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
  2. In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
  3. Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.
Notes: Chicken Stroganoff I Recipe, ·

Chicken Stroganoff

Chicken Stroganoff
Make and share this Chicken Stroganoff - Crock Pot recipe from
Provided by: Sisty Gin
Total time: 425 minutes
Cook time: 420 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 4
  • 1 lb frozen boneless skinless chicken breast
  • 1 (10 1/2 ounce) can fat-free cream of mushroom soup
  • 16 ounces fat free sour cream
  • 1 (1 1/4 ounce) envelope dry onion soup mix
  • Calories: 196.2 calories
  • Fat: 4 grams
  • Saturated Fat: 1.2 grams
  • Cholesterol: 57.2 milligrams
  • Sodium: 808.5 milligrams
  • Carbohydrate: 18.9 grams
  • Fiber: 0.8 grams
  • Sugar: 5.7 grams
  • Protein: 20.5 grams
How to cook:
  1. Put frozen chicken in bottom of crock pot.
  2. Mix soup, sour cream, and onion soup mix.
  3. Pour over chicken.
  4. Cook on low for 7 hours (or high for 4 hours).
  5. Serve over rice or noodles.
Notes: Crockpot Chicken Stroganoff Recipe, Instructions. Add chicken breasts and mushrooms to a slow cooker. Add the cream of mushroom soup, cream cheese, sour cream, and Italian …

Crock Pot Chicken Stroganoff Recipe

Crock Pot Chicken Stroganoff Recipe
Provided by: Laura Vitale
Total time: 250 minutes
Cook time: 240 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 15
  • 1 lb of Chicken Breast, cut in 1 inch cubes
  • 1 Small Yellow Onion, diced
  • 2 Cloves of Garlic, minced
  • 8 oz of Cremini Mushrooms, sliced
  • 2 cups of Chicken Stock
  • 1/4 cup of All Purpose Flour
  • 1 tsp of Dried Parsley
  • 1 tsp of Onion Flakes
  • 1 tsp of Granulated Garlic
  • 1 tsp of Worcestershire Sauce
  • Salt and Pepper to taste
  • 1/4 cup of Cream Cheese, softened at room temperature
  • 1/4 cup of Sour Cream
  • Fresh Chopped Parsley
  • 3 cups of Egg Noodles
How to cook:
  1. 1) In a measuring cup, whisk together the chicken stock, flour, dried parsley, granulated garlic, garlic flakes and worcesteshire sauce, set aside.
  2. 2) place the chicken, onions, mushrooms and garlic in your slow cooker, season well with salt and pepper, pour the stock mixture over the top, cover and cook on high for 3 hours.
  3. 3) Add the egg noodles right in the sauce, cover and cook another half an hour, after that, stir in the cream cheese, sour cream and parsley and serve right away!
Notes: Watch, ·

Chicken Stroganoff

Chicken Stroganoff
This Chicken Stroganoff has chicken breasts or thighs smothered in a creamy mushroom sauce. It's easy to make on the Stove Top or Slow Cooker! Serve it with potatoes, egg noodles, or fettuccine.
Provided by: Stephanie
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 21
  • 2 boneless skinless chicken breasts
  • 3 Tablespoons olive oil
  • ½ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon garlic powder
  • 3 Tablespoons butter, (separated)
  • 1 small yellow Onion (minced)
  • 8 oz. white button Mushrooms (cleaned and sliced)
  • 3 cloves Garlic (minced)
  • ½ cup white wine (can sub chicken broth)
  • 1 cup Chicken Broth (see note 1)
  • 1 cup Beef Broth
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Dijon mustard
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tablespoons cornstarch + ¼ cup cold water
  • ¼ cup Sour Cream
  • Fresh Parsley (to garnish)
  • Calories: 342 kcal
  • Carbohydrate: 19 g
  • Protein: 16 g
  • Fat: 21 g
  • Saturated Fat: 8 g
  • Cholesterol: 66 mg
  • Sodium: 1553 mg
  • Fiber: 2 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Slice the chicken in half lengthwise to create 2 thinner pieces of equal size. If desired, pound the chicken even thinner as it will plump up when cooked.
  2. Pat completely dry and dredge in the flour mixture. Tap off excess.
  3. Sear the Chicken: Heat 2 Tablespoons olive oil over medium-high heat. Once it’s glistening, add 2 pieces of chicken at a time and allow it to sear undisturbed for 4-5 minutes per side. Carefully flip once it’s developed a nice golden crust. Decrease heat if the oil gets too hot and add more olive oil if needed. Set chicken aside on a plate and sear remaining 2 pieces.
  4. Deglaze the pan: Carefully add the white wine to the pan and cook over medium-high heat for 4 minutes, until reduced by half. Use a silicone spatula to “clean” the bottom of the pan, working the brown bits into the liquid. This gives the sauce plenty of flavor.
  5. Add the onions and 2 tablespoons of butter. Reduce heat to medium and sauté for 5 minutes.
  6. Add 1 tablespoon butter and mushrooms and cook for 4 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
  7. Add the beef/chicken broth, Dijon mustard, Worcestershire sauce, ½ tsp salt, and ¼ tsp black pepper. Stir to combine. Gradually bring to a gentle boil.
  8. Combine 3 tablespoons Cornstarch + ¼ cup COLD water. Whisk continuously and slowly add it to the sauce a little bit at a time, stirring to incorporate. Reduce heat to medium-low.
  9. Add the sour cream to a small bowl. Take 1/3 cup of the sauce and mix it in with the sour cream until combined and smooth. Add the sour cream mixture to the sauce and stir to incorporate.
  10. Add the chicken back to the pan along with any drippings from the plate. Partially cover the pan and heat for 5 minutes, until the chicken is warmed through and the internal temperature is 165 degrees.
  11. Garnish with fresh parsley. Serve with egg noodles, fettuccine, or mashed potatoes.
Notes: Easy Slow Cooker Chicken Stroganoff, Sprinkle the chopped butter on top of the chicken. Put the lid on the slow cooker and cook on high heat for about 3 hours, or on low heat for about 4 …
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